PROTEIN PACKED, MOIST GLUTEN-FREE BANANA BREAD
The aroma of Freshly Baked Banana Bread should be used to make a candle or a diffuser. I bet, people will have better start to their day this heavenly scent :). I love Banana bread and I can't wait for you to try this surprisingly easy recipe to make Deliciously Moist, Gluten-free Banana Bread with Double flour power - Sorghum and Roasted Chickpea flour!
Equipment
- 1 Hand mixer Braun Hand mixer
- 2 Mixing bowls
- 1 Oven
Ingredients
Dry Mixture
- 1 cup Sorghum flour Certified gluten-free
- ¼ cup Roasted Chickpea flour Certified gluten-free
- 1 tsp Baking Powder Certified gluten-free
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Ground Cinnamon
Wet mixture
- 2 Ripe Bananas
- 2 Large Eggs
- ½ cup Brown sugar 1 tsp for sprinkling on top
- ⅓ cup Cream cheese
- 1 tsp Pure Vanilla extract
- ¼ cup Milk 2% or Full Cream
Optional
- ⅓ cup Walnut/ Pecan
Instructions
Preparation
- Eggs, milk, and cream cheese are at room temperature. Grease a loaf pan with butter, dust it with some flour and line with parchment paper.
- Peel the bananas, grate or mash them with a fork to make a smooth paste.
- Preheat the oven to 375 deg F.
Make the Dry mixture
- In a mixing bowl, sieve together the flours (sorghum and roasted chickpea), baking powder, baking soda, ground cinnamon, and salt.
- Roughly chop/ crush the walnuts and add half of them to the dry mixture.
Make the wet Mixture
- In a mixing bowl, using a hand mixer, beat cream cheese for 30 seconds to a minute. Add in brown sugar and blend them together for about a minute. Add in about 2 tbsp of milk as you blend cream cheese and sugar together.
- Add the eggs one by one into the mix, making sure they are blended well. Also, add vanilla extract and beat for 30 more seconds.
- Add the mashed bananas into the wet mixture, and incorporate well.
Make the Batter
- Add the dry mixture into the wet mixture in batches, mixing thoroughly before adding more dry mixture.
- Once you're done combining the mixtures, mix well again using a spatula, making sure there is no flour left uncombined.
Baking
- Pour the batter into the prepared loaf pan and gently tap the pan on the counter to get rid of any air bubbles.
- Garnish the top with the remaining walnuts and also sprinkle some brown sugar on top. This additional sugar adds a lovely caramel taste to the bake.
- Place the loaf pan in the middle rack of the oven and bake for 42-45 mins. Insert a toothpick/ skewer into the middle to see if it comes out clean. If the toothpick doesn't come out clean, bake for another 5 minutes as the baking time may vary from oven to oven. Turn off the oven and let it remain for 3-4 additional minutes.
Serving
- Take out the loaf pan and cool on a wire rack for 15-20 minutes, take out the loaf onto the serving dish, slice it and enjoy with your favorite beverage!